Terry's Inferno

Ingredients:

• 1 round steak
• 2 large pork chops
• 2 boned chicken breasts
• 1 #303 can of whole stewed tomatoes
• 1 #303 can chili beans
• 2 medium onions
• 1 clove of garlic (garlic powder won't work)
• 1 flat can of ortega chilis
• 1 tblsp of dried japan chilis
• 1/4 cup of brown sugar
• 3 or 4 tblsp vinegar (I just splash some in)
• 3 or 4 dashes of worcestershire sauce ( see above)
• Juice from one fresh lime
• Juice from a med. size jar of jalapeno peppers

Instructions:

Remove the skin from the chicken breast then dice all of the meat into one inch squares and place in one layer in the bottom of a flat pan. Mix together the brown sugar, vinegar, lime juice, jalapeno juice, and worcestershire sauce. Pour the mixture over the meat stirring with a fork so all of the meat is covered. Cover the pan and refrigerate over night. Put meat and marinade into a large skillet with a small amount of oil. Brown quickly over fairly high heat stirring with meat fork. Turn heat down to low and add chopped onion and minced garlic. Let rest over low heat until onions are clarified. Pour tomatoes into large bowl and mash with a potato masher. (or your hands if they are clean) Dice ortega chilis and add to tomatoes. Put tomatoes and meat mixture in a large pot over low heat. Add Japan chilis (I recommend adding one tablespoon full at at time until reaching desired spiciness). Let simmer for at least 3 hours stirring occasionally. About an hour before you are going to serve add the beans. After you have put the beans in you will want to stir quite frequently. Serve in large bowls. I like to cover with Monterey Jack cheese shredded and raw chopped onions. This Chili is not for the faint of heart, but if you are a lover of spicy Mexican food you will find yourself stirring up this recipe many times. You might want to have some tortillas handy.

This is an original recipe. I hope you enjoy it.

Potato Soup

Ingredients:

• Potatoes (1 per person + 1 for the pot, average)
• 1/2 onion, chopped
• 2-3 stalks celery, sliced, optional
• salt & pepper to taste
• 1/2 stick margarine or butter
• 1 can evaporated milk

Instructions:

Dice & boil potatoes in just enough water to cover. Add onion and celery while boiling potatoes. Add 1 can evaporated milk, salt, pepper, and butter and simmer. Serve.

Homemade Stew

Ingredients:

• 1 pkg. stew meat
• 3 TBSP. shortening
• 6-8 cups water
• 1 onion, chopped
• 1 can tomatoes
• 3-4 carrots, sliced
• 3-4 celery stalks, sliced
• 4-5 potatoes, cubed
• 2 TBSP. vinegar
• salt, pepper to taste

Instructions:

Flour and brown stew meat in shortening on low flame. Add 6-8 cups water and onion. Simmer 2-3 hours. Add tomatoes. Cook 1/2 hour and add carrots, and celery. Cook 45 minutes longer. Add potatoes and cook for 1/2 hour. Add vinegar, salt and pepper. This can also be adapted for the crockpot: Brown stew meat on top of stove in shortening. Place meat and remaining ingredients into crockpot. Cook 5 hours on high.

Hearty Chicken & Noodles

Ingredients:

• 12 oz. bonelss, skinless chicken breast, cubed
• 4 cups water
• 2 lg. onions, chopped
• 2 TBSP. parsley, snipped
• 2 TBSP. chicken bouillon granules
• 1 tsp. crushed, dried thyme
• 1/2 tsp. pepper
• 1 bay leaf
• 1-12 oz. pkg. Reames Frozen Egg Noodles
• 2 cups sliced carrots
• 2 cups celery
• 2 cups milk
• 1 cup frozen peas
• 2 TBSP. all-purpose flour

Instructions:

Place chicken cubes, water, onion, celery, parsley, bouillon, thyme, pepper, and bay leaf in a large Dutch oven. Bring to boiling. Add the noodles, carrots, sliced celery, return to boiling. Simmer covered for 20-25 minutes or until noodles are almost tender. Stir in 1 1/2 cups milk and peas. Combine 1/2 cup milk and flour until smooth. Stir into noodle mixture. Cook and stir until thickened and bubbly.

This recipe may take a little time to prepare, but it is well worth the wait! It is a wonderful alternative to traditional chicken noodle soup. Time could be cut, by using canned or frozen carrots.

Creamy Cheese Soup

Ingredients:

• 4 cans chicken broth
• 2 cups half and half
• 1 1/2 cups potato flakes
• 1 1/2 cups shredded cheese (I used Colby and Cheddar)

Instructions:

Heat slowly. Put croutons in bottom of soup bowls. Fill with soup, sprinkle with grated cheese, approx. 1/8 c. to 1/4 c. on top. Top with thin sliced green onions

Potato Salad

Ingredients:

• 8-10 potatoes, diced
• 1/2 dozen eggs
• 1 lg. onion, chopped
• 1 stalk celery, sliced or celery seasoning
• 2 TBSP. chicken bouillon granules

• 1/2 cup sweet relish
• 1/4-1/2 cup mustard
• 1- 1 1/2 cup mayo or salad dressing

Instructions:

Boil potatoes & eggs (separately). After potatoes are cooled, add celery and onion. Mix dressing ingredients together and pour over potatoes. Fold in chopped boiled eggs. Refrigerate for 8 hours to cool and allow the seasonings to all blend.

Peach Salad

Ingredients:

• 1 (small) pkg. regular vanilla pudding
• 1 (small) pkg. vanilla tapioca pudding
• 1 (small) pkg. peach jello
• 1-8 oz. Cool Whip or other whipped topping
• 1 lg. can peaches, sliced & drained

Instructions:

Place puddings and jello into saucepan with 3 cups of water. Boil 1 minute. Cool. Add Cool Whip and peaches. Refrigerate.

This is a sweet, pretty salad, and easy to make. Just make sure it is refrigerated well, for it to set.

Beulah Salad

Ingredients:

• 1-10 oz. can crushed pineapple
• 1 can Eagle Brand sweetened condensed milk
• 1 (regular size) can cherry pie filling
• 1-9 oz. Cool Whip or other whipped topping
• 1 1/2 cups miniature marshmallows
• 1 cup walnuts

Instructions:

Mix all ingredients and refrigerate.

This is also a sweet, pretty salad, and easy to make.

Delicious Salad

Ingredients:

• 1-9 oz. Cool Whip or other whipped topping
• 1 small box Pistachio instant pudding
• 1 small can mandarin orange slices (drained)
• 1 small can crushed pineapple
• 2 cups miniature marshmallows
• 1 cup chopped pecans (if desired)
• 1 small carton cottage cheese

Instructions:

Mix Cool Whip & pudding well. Add remaining ingredients. Stir well and chill.

I received this recipe years ago, from my husband's Grandma Radcliff. This is a qick and easy salad to make. It's also very "delicious"!